The Chefs Table Cook Islands

🔥 Bush Pop Up: A Night of Fire, Flavour & Island Craft 🔥

What an unforgettable evening out at Te Puka Estate, where we stepped out of the kitchen and into the heart of Cook Islands cooking.
Open fire. Local ingredients. Ancient techniques. Modern creativity.

From spit roasted lamb turning slowly over hot coals, to duck kissed by flame, and reef fish cooked low and slow every dish told a story of our land, our people, and our flavours.

Our team worked alongside some of the island’s finest food creators to bring a menu that was raw, honest, and deeply rooted in tradition, elevated with The Chef’s Table signature touch.

Thank you to everyone who joined us under the stars for this one night culinary experiment. This is the kind of food experience we live for. 🌿🔥✨

🌎 www.thechefstable.co.ck

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🍽️ Immersive Culinary Film Experience
👨‍🍳 European Epicurean Techniques
🏝️ Cook Islands Local Produce
🎥 Filmed Dining Under the Stars
🍷 Limited Seat Long Table Lunch
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Season 1, Episode 1 BBQ

🔥 From whole cuts gillied over coals to the freshest reef fish, chef Phillip Nordt redefines BBQ at Te Puka Estate in Rarotonga 🐟🍖 No ketchup, no shortcuts, only island flair & full flavour finesse. Dive in with us! 🇨🇰

🌎 www.thechefstable.co.ck

~
🍽️ Immersive Culinary Film Experience
👨‍🍳 European Epicurean Techniques
🏝️ Cook Islands Local Produce
🎥 Filmed Dining Under the Stars
🍷 Limited Seat Long Table Lunch
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•
•
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Episode 1 Pineapple

1. FRESH PINEAPPLE PIÑA COLADA

2. PINEAPPLE & TUNA SALAD, CHILLI, ROCKET & CORIANDER

3. SWEET N SOUR PORK TENDERLOIN, PINEAPPLE, PEPPERS, TOMATO, GARLIC & ONIONS

🌎 www.thechefstable.co.ck

~
🍽️ Immersive Culinary Film Experience
👨‍🍳 European Epicurean Techniques
🏝️ Cook Islands Local Produce
🎥 Filmed Dining Under the Stars
🍷 Limited Seat Long Table Lunch
•
•
•
•
•

Everyone loves Mangos! 😋
Episode 65 : Mangos, rich in vitamins and bursting with a luscious sweetness, were the star ingredient in all four dishes today—an absolute delight!

**Appetizer:**
Bigeye Tuna & Mango Carpaccio, Ponzu/Mint dressing

This subtle, elegant dish allowed the mango’s sweetness to enhance the raw tuna’s natural flavors without overpowering it. The light dressing was perfectly balanced and understated, complimenting the dish beautifully.

:** Next, we savor Mango summer Drink..... a refreshing Mango Lassi with a hint of chili & mint on lots of Ice This light summer drink was the perfect way to accompany the dishes.

**Main Course:* Grilled Mahi-Mahi served with a chunky mango curry. The light curry was made with various, ripe mango types and unripe fresh Galagal & Ginger, fresh Lemongrass, Kaffir Lime, onion, chili & peppers. It offered a harmonious blend of sweet and sour flavors. Thai ginger and chili added a subtle kick, elevating the dish further. The char-grilled Mahi-Mahi was finished in the oven to perfection.

**Dessert:** To conclude, a Mango tart with homemade custard stole the show. Perfectly balanced, it delivered a sweet and tangy flavor with hints of fresh vanilla & , providing the ideal ending to this mango-themed feast.

Each dish celebrated the vibrant flavors of mango, beautifully presented and thoughtfully paired. This meal was not just a treat for the taste buds but a warm welcome to the summer season, highlighting the best of fresh, seasonal mangos. What a splendid way to embrace the season.

Snapper fish "KU" from Aitutaki offers a fantastic base for a diverse and vibrant array of cooking styles, and the fusion of Indian, Pacific Island, and Asian flavors brings out the best in the local catch. In Episode 64, Chef Phillip Nordt creates the following dishes:

**Ika Mata (Traditional Cook Island Dish)** with "ALBACORE TUNA

Ika Mata is a traditional Cook Islands dish, and when prepared with Albacore, it really shines. The fresh lime juice, coconut milk, and vibrant herbs and vegetables combine to create a refreshing yet rich flavor profile. The tanginess of the lime balances the creamy sweetness of the coconut milk, while the herbs and vegetables add a fresh crunch and color, making it an IDEAL ENTREE DISH.

**Pacific Ceviche (MEXICAN RAW Fish)**

This ceviche, made with Yellow Fin Tuna, brings a fresh, zesty punch thanks to the Citrus element. The tangy lime juice is the star of the show, and with the added chili heat and seasonings, it turns into a beautifully refreshing dish with just the right balance of spice.

**Asian / Island Style BBQ Fish**
In this dish, the fish is infused with ginger, garlic, spring onion, Coriander, chilli, soy and toasted sesame oil, a savory umami flavor that is both rich and aromatic. The stuffing of fresh herbs and vegetables enhances the natural flavor of the fish while infusing it with a touch of freshness with the Tiporo, local/tahitian lime supported by local; yellow Kumara dumplings.

**Grilled Island/Indian style Grilled Fish with herbs & fresh Mango Sauce**

The Indian-style marinade with fresh Mango, curry spices, mustard seeds, and ginger-garlic paste brings a bold and vibrant flavor to the fish. The use of coriander and the mango curry sauce adds a touch of sweetness that perfectly balances the heat and tang of the spices. Grilling the fish adds a smoky char.

**Side Dish: smoky kumara.
The Kumara's natural sweetness also helps temper the heat from the curry and spices.

Episode 63 highlights a delectable dish of Grilled Filet of Lamb, Mango/Shallot Confit, and Citrus Beurre Blanc. It certainly lived up to its mouthwatering description—an explosion of incredible flavors! The Mango Confit was so exceptional, we couldn’t get enough of it. In fact, it’s been added to OTB's new menu as an entrée.

The lamb, paired with zucchini, was complemented by two distinct sauces that brought a tangy, flavorful kick.

Overall, both dishes were expertly cooked and absolutely delicious.

This week, we’re diving into Lamb & Zucchini! Chef Phillip Nordt guides us through a culinary adventure, showcasing the flavors and cooking techniques for these two star ingredients. Get ready for Episode 63!

Tempura is a popular Japanese dish consisting of lightly battered and deep fried vegetables and seafood. This recipe, included flour, tonic water cornflour, and ice. For a healthier twist, consider using coconut oil for frying. Chef Phillip reviews the different oils to help us understand which ones are considered healthy. Olive Oil and Avocado Oil, Rice Bran Oil and Coconut Oils are ones Chef Phillip recommends.

Tempura has a light, crispy texture and a delicate flavour. The batter gave it a subtle taste that lets the flavours shine through. Truly tremendous when it's served with a dipping sauce. It is certainly a popular choice in Japanese cuisine. Enjoy!